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1 recipe Walnut Pesto(click here for recipe)
Cook the pasta in a large pot of boiling water according to package directions.
About 3 minutes before the pasta is done, add the carrots and zucchini to the boiling water.
Reserve 2/3 cup of the pasta water, then drain the pasta and vegetables.
In a large serving bowl, combine the pasta-vegetable mixture, pesto and reserved pasta water. Toss gently to incorporate the pesto. Serve immediately.
Posted by Sandy Loeffler
Nutritional Info Per Serving: N/A
1 pound bow-tie pasta (farfalle)
2 medium carrots, peeled, ends removed, julienned
1 medium zucchini, washed, ends removed, julienned